| T O P I C R E V I E W |
| CabinCreek-Kentucky |
Posted - Nov 11 2005 : 8:09:17 PM
Olde Kentucky 'Receipts'
BURGOO
Bugoo originated as a wild game dish. It is a thick soup .. or a thin stew .. made of a variety of meats and vegetables. Recipes for this dish are often guarded as secretes. Burgoo is still a favorite for large gatherings like church uppers.
10 pouns short rib, boiling beef or chuck
6 large hens or 12 fryers
20 pounds potatoes
10 pounds onions
4 bunches of carrots
4 bunches of celery
4 pounds of lima beans or green peas
4 pounds of corn
8 pounds of tomatoes
black pepper, red pepper and salt to taste
Prepare the vegetables the day before, then cover with water and refrigerate. Cook meat the day before; keep well covered with water. When done, cool and remove from bone and dice. Fill large kettle about 1/3 full with water, then bring to a boil, add meat, broth, chopped and canned vegetables except corn. Add corn in the last 30 minutes. Stir often. When soup starts to thicken, stir constantly. Cook until all fat on the top of the soup has been absorbed. From start to finish, about 12 hours.
RABBIT PIE
Dress and wsh two young rabbits. Cut in little chunks and boil in some water. Add a big cut up onion, some bacon fat, and some salt and pepper. Cover pot and cook until it’s all tender. Thicken up juice with flour and pour your rabbit pie in a dish of biscuit dough. Bake the pie until the dough is good and brown.
BARBEQUED COON
Skin coon leaving fat on back. Place on barabeque pit with back up and cook until tender or until fat on back has cooked away. Salt and pepper as desired. Baste with barbeque sauce while cooking after it has become two-thirds done.
BAKED POSSUM
Skin possum first. The put salt and pepper all over it. Place in a roasting pan and place in moderate oven. Let cook about two hours. Then remove from oven and take sweet potatoes and completely surround possum with sweet potatoes. Dab butter on sweet potatoes. Replace in oven for about two hours. Remove and pour sugar glaze on sweet potatoes. Cook another thirty minutes.
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TURNIP CASSEROLE
Cook one big turnip till tender in salt water. Drain and mash well. Beat one egg into turnip. Add one cup of milk, one tablespoon butter, and two tablespoons brown sugar.
Bake for fifty minutes at 350 degrees.
PINE BARK STEW
(This recipe is often served on large smooth pieces of pine bark.
½ pound sliced bacon
5 pounds potatoes
4 cups cooked tomatoes
2 pounds onion
2 quarts water
3 pounds cleaned catfish
1 cup catsup
salt and pepper
Fry bacon until crisp in large kettle. Force vegetables through a food chopper and add with water to the bacon. Simmer for three hours, stirring frequently. Add catfish and continue simmering 30 minutes. Before serving, stir catsup and add salt and pepper to taste.
PUMPKIN BRAD
MILK
SALT
PUMPKIN – 1 CUP
MOLASSES – 1 TABLESPOON
MEAL SOADA
Make into pones and bake.
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Pumpkin Jam
Wash and clean four big pumpkins. Cut up in little pieces. Pour about two pounds of sugar over the pumpkin and keep it out overnight. In the morning, add some dried apricots and about a pound of raisins.
Cool al this till the pumpkin is tender and you can mash it up good.
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